You know how when you are watching tv at night and you get a serious craving for warm chocolate chip cookies right out of the oven? And no matter how hard to try to ignore it, you just can’t get past it?
This is a chocolate chip cookie emergency. And it’s serious. Very serious.
So you decide that you will satisfy your cravings and make a batch of cookies and for days and days after, you are stuck with more cookies. And you just have to eat them because what kind of awful person would you be if you threw cookies away?
This recipe is the cure to this problem. It makes about 5 soft and chewy cookies which is just perfect for two people. Two each and then we can fight over the last one.
The biggest challenge? Not making another batch the next day.
- 2 1/2 tbs. unsalted butter, softened
- 3 tbs. light brown sugar
- 1 tbs. granulated sugar
- 1/2 tsp. vanilla extract
- 1 tbs. egg
- 1/2 cup all-purpose flour
- 1/2 tsp. baking soda
- pinch of salt
- 1/4 cup mini chocolate chips (or 1/3 cup regular-sized)
- Preheat oven to 350 degrees. Line a small baking sheet with parchment paper.
- In a mixing bowl, stir together the butter and sugars until smooth. In a small bowl, beat the egg with a fork and then measure out 1 tbs. and add to the butter and sugar. Add the vanilla extract and stir until everything is well-combined.
- In a bowl, stir together the flour, baking soda, and the salt. Mix in with the wet ingredients until everything is well-combined. Stir in the chocolate chips. Stick the dough in the freezer for 10 minutes (or in the fridge for 20 minutes).
- Use a medium cookie scoop to scoop the dough into 5-6 cookies on the baking sheet (or use heaping tablespoons if you don't have a scoop). Bake for 10 minutes or until the cookies are lightly golden.
You don't have to chill the dough if you don't want to, but it will make the cookies thicker (which is usually how I like them, but I was too impatient with the batch in these photos!).